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Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Wash and discards any stems. Crush blueberries using a potato masher or lightly blend in a blender. Do not puree the fruit, there should be small chunks of fruit in jam. Place crushed blueberries into a bowl with EXACTLY 5 1/4 cups of granulated sugar. Stir to coat the berries and then let it sit for exactly 10 minutes. In a saucepan, bring 3/4 cup of water to a boil and then stir in 1 box of Sure Jell. Bring to a rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Stir pectin in with the blueberries, stirring constantly until the sugar is dissolved (about 3-4 minutes.)

Pour mixture into your prepared containers, leaving a 1/2" head space at top to allow for expansion during freezing time. Cover or seal container. Let this mixture stand at room temperature for 24 hours or until set.

You can store them jam in the refrigerator for up to 3 weeks or in your freezer for up to 1 year. Thaw in refrigerator before using.